Join the Celebrity Sweat Team as we hit the court with NBA star Tony Snell and training coach Travelle Gaines. Balance is the key to everything, and working out is no different. Having balance in your life leads to a stronger physical and mental health. Be sure to catch the tip here and take your workout up a notch!
Check out some of our favorite moments from the 2017 Season 3 Celebrity Sweat Season! Some great tips from some great athletes to get your fitness program rocking! Season 4 begins in January!
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A few spots remain available to work out with Hollywood Physique Expert Eric the Trainer and Tae Bo creator Billy Blanks! This is a special weekend of training and fitness being offered by our private studio in Burbank California. If you are interested in joining us – use the paypal link below, and reserve your space today!
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Training Workshop is 1-4pm BOTH Saturday and Sunday (this weekend – October 28 &29)
You can join us for one day if you like, or take advantage of the special offer and workout for both days!
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In this extended clip, you can get your yoga on with Chicago Cubs pitcher Kyle Hendricks, Tae Bo creator Billy Blanks, Hollywood Physique Expert Eric the Trainer and members of the Chicago Special Olympics. Working out is a great addition to your fitness lifestyle and yoga is important for stretching muscles before and after workouts, as well as preventing sports related injuries. Check it out and sweat it up with the Celebrity Sweat Team.
- 1/3 cup peanut butter
- 1/3 cup coconut milk
- 2 T. lime juice
- 2 T. soy sauce
- 1 T. garlic chili sauce, such as Sriracha or sambal oelek
- 2 t. fish sauce
- 2 t. honey
- 1 red onion, thinly sliced
- 4 oz. rice vermicelli noodles
- 12 rice paper wraps
- 12 large fresh mint leaves
- 2 cups shredded leafy green lettuce
- 1 cup shredded carrot
- ½ English cucumber, cut in matchsticks
- 1 mango, peeled, cut in matchsticks
1. Whisk peanut butter with coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well-combined. Set aside.
2. Place onion slices in bowl; top with ice-cold water. Let stand at least 30 minutes; drain well. Place noodles in bowl; top with boiling water. Let stand 5 minutes, or until softened; drain well. Soak 1 rice paper wrap in hot tap water 10 seconds, or until pliable; carefully transfer to slightly damp kitchen towel.
3. Arrange 1 mint leaf just below center of each wrap, leaving space on sides. Top with lettuce, noodles, carrot, red onion, cucumber and mango. Firmly fold bottom half of wrap over filling; fold in sides, roll up to completely enclose filling. Repeat with remaining ingredients. Store, tightly covered with plastic wrap, up to 2 hours, until ready to serve.
4. To serve: Cut each roll in half on angle; serve with peanut dipping sauce.
Reprinted with permission from the American Culinary Federation. Credit: Recipe courtesy of the National Onion Association
The National Culinary Review, May 2016